利用响应面法优化苦荞萌动茶发芽工艺的研究

The optimical germinating conditions of tartary buckwheat sprout tea by response surface methodology

以会宁当地优质苦荞为原料,采用Box-Behnken试验设计和响应面法,研究苦荞萌发过程对其营养成分(尤其是芦丁、烟酸)含量的变化及感官综合指标的影响。结果表明:在培养温度25℃、培养时间50h、湿度85%、pH5.8的条件下,产品中芦丁含量达到19.54mg/g,比萌发开始时提高了3.17%;烟酸含量达到0.164mg/g,比原料中烟酸含量增加了0.103mg/g;且感官指标达到最优。

Using Huining local excellent tartary-buckwheat as material, the effects of germination on tartary-buckwheat nutrition contents （especially rutin and niacin） and sensory quality was studied by Box- Behnken design and response surface methodology. The results showed that the optimum condition were culture temperature 25 ℃, culture time 50 h, moisture 85%, and with the best performance at pH5.8. Under this condition, that content of rutin and in the sample reached 19.54 mg/g, which has increased 13.24% in comparison with the products began to germinate. The content of niacin was 0.164 mg/g, increasing 0.103 mg/g than that of original with the best sensory quality.